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Gujarati vanva or fafda is the most popular traditional Gujarati snack made during Diwali. It is a crispy, crunchy snack made with gram flour (besan), urad dal flour, and common spices. It is easy to make and store in an airtight container for up to a week after frying.
I will share the perfect ingredient ratio and a few no-fail tips help you to make perfect crispy vanva or fafda on the first attempt. So this festival season do try this!
The key to making crispy vanva or fafda at home are
- Firstly, to make vanva (fafda), I used a combination of gram flour (besan) and urad dal flour. In 1 kg fafda flour the proportion of gram flour is 800 gram and 200-gram urad dal flour. urad dal flour is easily available in Indian grocery stores.
- Vanva (fafda) dough should be tight and stiff. Do not knead soft dough, I recommend adding water in batches while kneading so as to keep it under control.
- Also beat vanva (fafda) dough until it becomes smooth, pliable, and lighter in color. This process will help to make crispy and soft vanva (fafda).
- Lastly, add vanva (fafda) on high flame for frying, and then lower the flame to make it crispy. Once deep fried, cool down store them in an airtight container for a longer shelf life.
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Recipe video
Gujarati vanva | fafda recipe | diwali special fafda recipe
Ingredients
- 120 grm or 1 tightly pack gram flour - besan
- 30 grm or ¼ cup urad dal flour
- Salt to taste
- ¼ tsp turmeric powder
- ¼ tsp hing
- 1 tsp ajwain - carom seeds
- 1 tsp crushed black pepper
- 1 tbsp oil
- ¼ cup or 50 ml water - as required
- ½ tsp ghee
- 1/8 tsp or pinch of baking soda
- Oil for deep frying
Instructions
- In a bowl sieve besan and urad dal flour. Then add salt, turmeric powder, hing, ajwain, black pepper powder, and oil. Mix well.
- Now in a pan, add water and ghee. Switch off the gas and add 1/8 or a pinch of baking soda to it.
- Add water mixture gradually into flour and knead stiff dough.
- On a kitchen platform or plastic sheet, apply some oil on it. Place dough on it and make it smooth with a rolling pin or pestle for 7-8 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands.
- Starch the dough and make a log from it. cut it into equal parts.
- Take a lemon size ball and using some rice flour roll it thinner than chapati.
- Heat oil for frying and add vanva (fafda) on high flame, then lower the flame and fry mathiya till it becomes crispy. It takes 1-2 minutes.
- Remove on the wire rack and fry all vanva (mathiya) in the same way.
- Serve or fried vanva (fafda), cool down store them in an airtight container for longer shelf life.
Notes
- knead the very tight and stiff dough for vanva (fafda)
- beat vanva (fafda) dough until it becomes smooth, pliable, and lighter in color.
- roll vanva (fafda) dough into very thin roti.
- for frying, add vanva (mathiya) on a high flame and lower the flame to make it crispy.
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